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Mushroom Chicken Steamed Style Recipe
(Nam Dong Co Tiem Ga)
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Ingredients :
Serves 4 |
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3
sprigs
2
teaspoons
1/2 teaspoon
1
clove
1/4 teaspoon
1
teaspoon
6
1/2 kg
1
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Spring onions (scallions), thinly sliced
Nuoc cham sauce
Ground black pepper
Garlic, crushed
Salt
Sesame oil
Dried Chinese mushrooms, thinly sliced
Half of chicken (roasted)
Fresh ginger, shredded
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Method :
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Soak mushrooms in hot water for 30
minutes. Cut and discard stems.
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Cut mushrooms caps into thin slices.
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De-bone the chicken with sharp knife. Use
the bones for stock, and cut the flesh (together with skin) into
bite-size pieces.
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Put the meat into the heatproof bowl with
the mushrooms, ginger, spring onions, pepper, nuoc cham sauce, garlic,
salt and sesame oil. Mix well.
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Bring water to boil in a large saucepan.
Put the bowl in the pan. Water should come a third of the way up the
bowl.
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Check regularly to ensure that water has
not boiled dry. Add more boiling water if it is getting low.
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Serve hot with rice, noodles of cellophane
noodles.
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